Dark chocolate cupcakes

For the cupcakes 1. Preheat the oven to 180C/350F/Gas 4.

Break up the dark chocolate and melt gently by placing in a heatproof bowl above steaming hot water. Remove from the bowl and from the heat and leave to cool until needed.

Beat the butter and sugar until light and creamy then beat in the eggs one at a time, beating well after each addition.

Stir in the cream on low speed, followed by the flour and then the melted chocolate, mixing gently until thoroughly combined.

Spoon the mixture into the muffin cases so they are evenly filled then bake for about 25 minutes until firm to the touch. Remove the muffins from the tin and leave to cool on a wire rack.

For the topping 6. Meanwhile, break up the chocolate and melt gently in a heatproof bowl above steaming hot water. Remove the bowl from the heat and stir in the syrup and butter. Leave to cool and thicken slightly then either dip the top of the cupcakes into the topping or spoon it on. Leave to set.